Ingredients
Method
- Mix together the Spices, Garlic, Parsley and half of the Coriander
- Split in to half
- Mix half thoroughly into the Lamb Mince with the Lemon Zest and set other half aside
- Season to taste and combine using your hands
- Slightly wetting your hands in cold water shape the mixture into roughly 16 equal sized balls
- Heat the Oil in a large frying pan
- Fry the meatballs in batches for about 5-6 minutes each batch, turning to brown evenly
- Set aside
- Put the remains spice mix in the same pan and stir over a gently heat for 1 minute
- Add the Tomatoes, Sugar and season to your taste
- Simmer for 25 minutes until thick, stirring occasionally
- Add the Meatballs
- Cover and simmer for 15 minutes
- Scatter over the remaining Coriander
- Serve with Rice, seasonal vegetables of choice or simple rustic crusty bread
Nutrition
Notes
Wetting your hands helps prevent the mince from sticking, making it much easier to form evenly sized balls. This ensures they cook at the same rate and look consistent.
Avoid overcrowding the pan when frying your meatballs. Cooking in batches ensures each meatball browns properly rather than steaming, developing better flavour and texture. Patience here pays off!
Remember to stir occasionally during simmering to prevent the sauce from sticking to the bottom of the pan and ensure an even, thickened consistency. This also helps meld all those delicious flavours together.
Avoid overcrowding the pan when frying your meatballs. Cooking in batches ensures each meatball browns properly rather than steaming, developing better flavour and texture. Patience here pays off!
Remember to stir occasionally during simmering to prevent the sauce from sticking to the bottom of the pan and ensure an even, thickened consistency. This also helps meld all those delicious flavours together.